Kukuye Adas (کوکوی عدس) — Persian Lentil and Herb Frittata

• 6⅓ ozBrown or green lentils, dry (Rinsed well)
• 3.2 cupWater (For boiling; drain after cooking)
• 6Large eggs (Room temperature)
• 2⅛ ozFresh parsley, finely chopped
• 1.1 ozFresh cilantro, finely chopped
• 20 gFresh chives, finely chopped (Or Persian tareh if available)
• 25 gWheat flour (About 3 tbsp; helps bind)
• 6 gSea salt (About 1 tsp fine salt)
• 2 tspGround turmeric
• 1 tspGround black pepper
• 3 tbspVegetable oil (About 3 tbsp, for pan-frying)

Instructions

1. 1

   Cook the lentils until tender but not mushy. Combine the rinsed lentils and 750 ml water in a saucepan, bring to a boil, then simmer for 15–18 minutes until the lentils are fully cooked and hold their shape.

2. 2

   Drain the lentils thoroughly and let them cool for 10 minutes so they do not scramble the eggs. If they look wet, spread them on a tray for a few minutes to steam off excess moisture, which helps the kuku set neatly.

3. 3

   Build the kuku batter in a large mixing bowl. Whisk the eggs until uniform, then whisk in the flour, salt, turmeric, and black pepper until no dry pockets remain.

4. 4

   Fold in the herbs and lentils gently but evenly. Mix just until everything is well distributed, keeping some lentils intact for a pleasing texture and a more traditional look.

5. 5

   Heat a 24 cm nonstick skillet over medium heat and add 30 ml of the oil. When the oil shimmers, pour in the mixture and smooth the top; reduce heat to medium-low so the center cooks through without over-browning the bottom.

6. 6

   Cook covered for 10–12 minutes until the edges are set and the center is mostly firm. Drizzle the remaining 15 ml oil around the edges to help release and crisp the sides, which is a hallmark of a good kuku.

7. 7

   Flip the kuku carefully to finish cooking. Slide it onto a plate, invert the skillet over it, and flip back into the pan; cook uncovered for 6–8 minutes until the second side is golden and the center reaches a fully set, springy feel.

8. 8

   Rest, slice, and serve for the best texture. Let the kuku rest 5 minutes before cutting so the slices hold cleanly, then cut into wedges or squares and serve warm or at room temperature.